Cilantro Lime Chicken Burrito Bowls

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Remember when I promised you guys this recipe when I posted  cilantro lime shredded chicken a couple weeks ago?

Well…here it is.

I did it.

*claps for you Sara*

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This recipe is essentially a play on the burrito bowls from Qdoba, Chipotle, etc. etc.  I’m normally a big fan of these places because I can get a decent fast-food meal without actually eating fast food.

 Not that I don’t ever eat fast food, because I think we’re all guilty of doing that sometimes, but if I want to still feel good about myself at the end of the meal, I choose Qdoba (mostly because it’s on the way home).

Although, I’m still a little bitter that there are NO Cafe Rios in Reno.  Whywhywhywhywhy??

I literally crave their pork barbacoa.

I’ve had dreams about it before.

Yeah.  Really.

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However, I still really love Qdoba and Chipotle.

One of my favorite nights from last semester actually happened in Qdoba.  My friends and I randomly ended up there one night (probably way too late in the first place).  Luckily for us Reno college kids, there’s a late night Qdoba stop approximately five minutes away from campus, so it’s always a no-brainer on where to go if nothing else is open or will let you in.

Anyways, we essentially ended up at Qdoba until 1 a.m. eating chips and salsa and laughing manically over each others’ weird family stories.

For the sake of privacy, I will not get too far into these family stories, but just know nothing is more fun than watching your friend practically choke on a burrito because she’s laughing so hard at a horrifying incident somebody experienced at Disneyland.

Trust me.

Ingredients

Cilantro Lime Chicken

Rice

1 1/2 c. brown rice

2 cloves garlic, minced

3 c. water

Zest of 1 lime

Juice of 1 lime

1/4 c. cilantro, chopped

Onion powder, to taste

1 chicken bouillon cube

Corn Avocado Salsa

1 c. corn

1/2 avocado, cubed

1/2 jalapeno, chopped

1 clove garlic, minced

Lime juice, to taste

Salt and pepper, to taste

Toppings

Beans, cheese, salsa, tortilla strips, cilantro, lettuce, etc. etc.

For the rice:  Heat about a tablespoon of cooking oil over medium heat.  Add brown rice and coat in oil.  Stir constantly until rice is browned (but not burnt!).  Add garlic and saute until fragrant.  Add water, lime zest, lime juice, onion powder, and chicken bouillon cube.  Cover and cook for 45 minutes, or until water is absorbed.  Add cilantro and more lime juice right before serving.

For the salsa: Heat oven to 350* F.  Spread corn evenly on a greased baking sheet.  Drizzle corn with a little olive oil and salt.  Toss to coat.  Roast for about 10 minutes, or until corn is slightly browned.  Let corn cool for about 10 minutes.

Mix corn, avocado, jalapeno, garlic, lime juice, salt, and pepper.  Adjust seasonings as needed.

To assemble: Place a couple scoops of rice in a bowl.  Top with chicken, salsa, and other chosen toppings.  Serves 4.

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These could be made with beef, pork, seafood, etc.  To change it up, you could add a bunch of salad ingredients and make it a burrito bowl salad.  (Also, if you don’t want to roast the corn, you can make the salsa with plain corn).

I won’t tell.

Signature

Song of the Day: Forced to Love–Broken Social Scene

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Beef, Vegetable, and Wild Rice Soup

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With fall making its slow appearance, all I can think about is soup at all times.  Even when it’s too warm for soup (a.k.a. right now, or even in the summer), soup is a (not so) guilty pleasure that I look forward to year round.  Right in the midst of midterms and projects, I’m always looking for easy, one-pot meals that can be simmered away while I study.  Enter beef, vegetable, and wild rice soup: a wholesome meal made in my dutch oven served with crusty, whole-grain bread and a simple, garlic-y side salad.  After a long day, nothing is better than cuddling up on the couch with this soup.  I promise.

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This soup can be changed based on whatever veggies/meat you have in your fridge.  Add onions, turnips, potatoes, replace chicken for the beef, use brown rice instead of wild rice, add some thyme, etc.  Just throw your veggies, meat, and rice into a pot.  Walk away for an hour or so.  Come back.  Bask in the glory of fresh veggies + earthy rice + seasoned beef.  Dinner plans finalized.

Ingredients:

Olive oil

1 lb. stew meat, cubed

1 carrot, sliced

2 celery stalks, chopped

1/2 onion, chopped

2 cloves garlic, chopped

1 qt. low-sodium beef broth

1/2 c. red wine

1 bay leaf

1/2 tsp. marjoram

1/2 tsp. parsley

Few drops Tabasco

1 beef bouillon cube

Salt and pepper, to taste

1 c. wild rice

1/2 c. frozen peas

1 zucchini, sliced

Heat the olive oil in a large soup pot.  Brown the beef for a few minutes.  Add carrots, celery, and onion and cook until it starts to sweat.  Add garlic and wild rice.  Slowly stir in beef broth, red wine, marjoram, parsley, Tabasco, bouillon cube, salt, and pepper.  Simmer for 20-30 minutes until the vegetables and wild rice are tender.  Lastly, add frozen peas, and zucchini.  Simmer for an additional 10 minutes.

*Notes*

You can use full sodium beef broth and exclude the bouillon cube if you prefer.  I just like being able to control how much salt goes into the soup, and I found this yields the best results.

Zucchini and peas are added last so that they do not get too soggy,

*To make in a crockpot*: I have actually never done this, but I do not think it would be too hard.  Just ad all of the ingredients excluding the rice, peas, and zucchini.  Cook on high 4-6 hours or low 8-10 hours.  Add rice, peas, and zucchini 30 minutes-1 hour before serving.

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XO Sara

*Song of the Day: Trailer Trash–Modest Mouse*